Ingredients
For the ice cream maker method
- Pre-Made Graham cracker crust
- 2 eggs
- ¾ cup sugar
- 2 cups Full Fat Greek Yogurt I used plain, but you can use vanilla as well
- 1 cup whole milk
- 1 can Lucky Leaf Premium Pie Filling I used Strawberry Rhubarb
- Whipped cream to garnish
For the no churn method
- 1 pre-made Graham Craker Crust
- 2 cups Full Fat Greek Yogurt I used plain, but vanilla will work as well
- 1 container of frozen whipped topping thawed
- 1 can Lucky Leaf Premium Pie Filling I used blueberry
Step by Step
- For the ice cream maker method
- Whisk the eggs until light and fluffy. Add in the sugar a little at a time until completely blended, about 2 minutes. Add the yogurt and the milk and whisk until smooth.
- Transfer the mixture to your ice cream maker and follow the instructions.
- When your mixture reaches a soft serve stage, add in half the can of pie filling. When mixed and the your ice cream maker is done, hand mix in half of the remaining pie filling. Reserve about a 1/4 of the can for topping.
- Transfer the frozen yogurt to your pie shell, cover, and freeze for a minimum of 4 hours.
- Let the pie sit out to soften for 20 minutes, cut and serve with remaining pie filling on top and some whipped cream.
- For the no churn method
- Whip the yogurt until smooth and creamy, about 3 minutes. Add in half the thawed whipped topping and whip for 1 minute. Fold in the can of pie filling.
- Transfer to the pie crust, cover and freeze for at least 4 hours.
- Let stand for 30 minutes before serving with the remaining whipped topping.
More success tips following.
